I asked my friend if she ever goes to her favorite restaurant anymore. She hadn’t mentioned going for a long time. She said no, they couldn’t be trusted to eat there anymore since they lose all sense of propriety and overindulge. I laughed at that, but then I thought, well, that is the way I behave at the vegetable market. I totally lost control this week.
After my recent failures I was pretty sure I would not be posting this, but after giving it a good stir and tasting it I made a beeline for my camera because I wanted to share.
This is a very loose recipe. In fact it is hardly a recipe at all. I was hungry and opened the frig and out poured the vegetables. Well, they did not really pour out, but like I said I did over do it at the market. So I just gathered what looked good until it looked like a recipe. Onion, zucchini, corn, and tomatoes are like family, so I knew they would go well together.
I rummaged through the pantry and the egg noodles just seemed to be a good idea.
The milk from the scraped corncob contributes to the sauce. It was just creamy as if I had added cream.
If you have hardy eaters at your house you could serve with a grilled chicken breast or even some fish, but I was just happy as is with my pappardelle with vegetables.
- 1 zucchini
- 1 summer squash
- 1 small onion
- 2 ears of corn
- 2 small tomatoes - preferably heirloom
- 1 tablespoon parsley
- Salt and Pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 handful of egg noodles
- Grate zucchini and squash on a grater or Cuisinart.
- Fine dice onion
- Cut corn from the cob
- Run the back of your chef’s knife down the cob to get the milk from the cob. The corn milk adds to the sauce.
- Bring water to boil; salt the boiling water – it should taste like seawater.
- Add pasta, cook al dente or a little undercooked; finish in the mix.
- In a large skillet add the butter and olive oil.
- Add the diced onion; sauté until soft.
- Add zucchini and summer squash, sauté until soft.
- Add the corn; sauté for a minute or two.
- Add the pasta, toss until mixed.
- Add diced tomatoes and parsley
- Salt and pepper to taste
I am taking this to
Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
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